I have a wheat and (cow) dairy allergy, so the recipe is wheat and dairyfree. Still, it is delicious. My wheat-full and dairy-full sister tried the end result and concurred. And no, she wasn’t bribed.
- Any fruit that takes your fancy (I chose apples, pears, apricots, strawberries and some other randon dried fruits)
- Baking soda
- 1 lemon
- Optional: ice-cream or cream
- Turn on the oven to 200 degrees celsius
- Chop up the fruits into bite-sized chunks (three cups of fruits should do it)
- Transfer the fruits in a deep, casseroley-pie-y bowl
- Sprinkle half a teaspoon of cinnamon on the fruits (I use way more than half, because I’m excessively inclined)
- Squeeze a tablespoon of lemon on the fruits
- Sprinkle half a teaspoon of baking soda on the fruits (this gets rid of the fruit acidity, otherwise you’ll end up with an extremely tart-tasting pie – which you don’t want)
- Sprinkle some honey on the mixture (however much you can handle. You can start with half a cup and adapt as you perfect the recipe to your taste)
- If you hear some fizzing, don’t worry, it’s only the baking soda doing its thing
- Optional: add half a cup of water to the mixture (personally, I like a bit of gooeyness in my pies)
- Layer the fruits with a cup of oats. I use Mornflake Superfast Oats
- Put in the oven at 200C for 20-25 minutes. The oats should be rather brown at this point. I like mine done with just a hint of burn on the oats to give it a rustic flavour.
Serve with ice-cream, cream or sauce of choice. I served mine with Swedish Glace vegan ice-cream (excuse the rubbish photo).